These are more subtly flavored BBQ ribs that don't rely on a traditional tomato-based sauce. A nice change, and a lot less messy! Barb L.

Ingredients:

Marinade:

4 racks (8 pounds) baby back ribs

12 garlic cloves, mashed or minced

6 Tbs. Flying Olive Honey Ginger White Balsamic Vinegar

6 Tbs. dark brown sugar

2 Tbs. Flying Olive's Toasted Sesame Oil

1 Tbs. Sea Salt

Glaze:

3/4 cup Flying Olive Honey Ginger White Balsamic Vinegar

3 Tbs. honey

2 Tbs. Soy Sauce

And at the end of making glaze:

1 tsp Flying Olive Toasted Sesame Oil

Toasted sesame seeds for garnish (optional)

Directions:

For the marinade: Mix together the Honey Ginger balsamic vinegar, brown sugar, minced garlic, sea salt and sesame oil. Coat the ribs with the marinade and allow them to marinate in a sealed container or large zip lock bags for a minimum of 12 hours or overnight, turning a few times.

For the Glaze: Combine the honey ginger balsamic vinegar, honey, and soy sauce in a small pan over medium heat. Stir occasionally, being careful not to let it burn. Allow the mixture to reduce by half, about 15-20 minutes. Remove from heat. Stir in the toasted sesame oil .

For the ribs: Prepare the grill and preheat the oven to 275. Over medium heat, grill the ribs for approximately 5 minutes per side. Prepare baking pan/s large enough to hold the ribs in a single layer. Brush the glaze over the ribs and seal each pan well with foil. Bake the ribs for 2 hours or until tender and meat falls off the bone. If desired, sprinkle ribs with sesame seeds as a garnish.